Manhattan Floating Island

1. 1

   Preheat oven to 350 degrees F.

2. 2

   In a bowl whisk egg yolks and 1/2 cup sugar until it is a pale yellow, set aside.

3. 3

   In a medium saucepan heat heavy cream, over low heat, to just a boil.

4. 4

   Slowly add cream to yolks, whisking constantly to avoid curdling.

5. 5

   Transfer yolk mixture back to saucepan.

6. 6

   Cook until custard thickens and coats the back of a spoon, then add vanilla and whiskey.

7. 7

   Keep custard over low heat to keep warm, but do not allow eggs to curdle.

8. 8

   In a clean medium bowl whisk the egg whites, remaining 1 tablespoon of sugar, cream of tartar and salt until stiff peaks form.

9. 9

   Drop heaping spoonfuls of the meringue onto a parchment lined baking sheet.

10. 10

    Bake 8 minutes, or until peaks are golden.

11. 11

    To assemble, divide custard into 4 shallow bowls.

12. 12

    Top each with a meringue peak, sprinkle with berries and powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.